2 tbsp green chilli and coriander paste, (see above)
2 tbsp papaya paste
1 tbsp deggi mirch
crushed to make 1 tbsp whole black peppercorns
1 tbsp chaat masala
4 tbsp chilli oil
2 tbsp mustard oil
1 tbsp greek yogurt
½ tbsp garam masala
8 lamb rack chops
coriander, to serve
Mix together the ginger and garlic pastes, the chilli and coriander paste, papaya paste and all the dry spices. Add the chilli and mustard oils, the yogurt and garam masala, then brush the marinade over the lamb chops generously. Chill for 6-8 hours to marinate.
Heat the oven to 240C/fan 220C/gas 8. Put a frying or griddle pan over a high heat and sear the marinated lamb chops for 30 seconds on either side until lightly charred. Transfer the chops to a roasting tray and roast for 8-10 minutes for medium or 14-18 minutes for well done, depending on the size of the chops.
Serve alongside a watermelon and kalonji (onion seed) salad and coriander and mint chutney. Scatter with coriander and serve the chops with your favourite accompaniments.
Arrange chiles and garlic in a small pile on a cutting board; sprinkle with 1 teaspoon of the salt.
Using flat side of a large knife, drag knife back and forth over garlic mixture to form a paste, about 90 seconds.
Transfer paste to a small bowl, and stir in parsley, cilantro, mint, vinegar, lemon juice, cumin, cayenne, and 1/2 cup of the oil.
Rub 2 tablespoons of the cilantro mixture all over lamb chops, and season with remaining 2 teaspoons salt. Add lamb chops to hot braai.
Cook, undisturbed, until browned and a thermometer registers 65C (for medium-rare), about 4 minutes per side.
Using tongs, turn lamb chops on their edges, leaning lamb chops against sides of skillet to keep them stable, if needed, and cook, turning until all edges are browned and fat is rendered, 3 to 5 minutes.
Transfer to a cutting board, and let rest 5 minutes.
Cut each lamb chop in half between ribs, and transfer, cut side up, to a serving platter. Spoon remaining cilantro mixture over lamb chops, and serve.
16 French trimmed lamb rib chops (about 85 g/3 oz each)
vegetable oil, for grilling
roasted sesame seeds, to serve
In a large bowl, whisk together the sake, chilli paste, soya bean paste, mirin, soy sauce, sesame oil, chilli flakes and honey until smooth.
Add the lamb chops and toss to coat. Cover and marinate in the fridge, tossing once or twice, for at least 4 hours or up to overnight. Before grilling, let the lamb chops come to room temperature, about 30 minutes.
Preheat a gas or charcoal grill to medium-hot. Lightly brush the grates with vegetable oil. Cut a long strip of foil twice the length of the lamb chop bones, fold it in half and lay it on the grill.
Arrange the chops on the grill without crowding and with the bones over the foil so they don’t burn.
Grill, covered, for about 7 minutes total for medium-rare, or until cooked to your liking, flipping the chops halfway through. Transfer to a platter, sprinkle with sesame seeds and leave to rest for about 5 minutes before serving.
Use a spice grinder or mortar and pestle to grind the coriander seeds, fennel seeds and cumin seeds to a fine powder. Transfer to a small bowl with the paprika, cayenne pepper and 1 tbs salt. Stir to combine.
Separate the lamb ribs and pat dry with paper towel. Brush all over with the oil. Sprinkle the spice mixture evenly over both sides of the lamb.
Place lamb on a large heavy rimmed baking tray. Cover tray tightly with foil. Place on braai and cover for 2 hours or until the lamb is tender.
Meanwhile, to make the yoghurt sauce, in a small bowl whisk the yoghurt, oil, chilli, parsley, tarragon and rosemary with ½ tsp lemon rind and 1 tbs lemon juice until well combined. Season with salt and pepper.
Prepare a braai for medium-high heat. Remove lamb from pan, discarding excess fat and pan juices. Barbecue the lamb for 2 mins each side or until caramelised. Transfer to a large serving platter and serve with the yoghurt sauce.
Place the lamb racks on a large tray or dish, and season well with salt and pepper on both sides. Drizzle well with olive oil to coat, also on both sides.
Roughly chop 6 sprigs of Rosemary, setting the other two aside. Sprinkle the rosemary and garlic all over the racks, then cover them and place in the fridge overnight.
Prepare a braai for two-zone cooking (see link above for instructions). Take racks out of fridge, and brush off the majority of the chopped rosemary and garlic.
Place the lamb racks on the indirect side, and braai for 20 minutes, then flip and braai the other side for 20 minutes, have the lid closed for both cooks.
Stoke the coals then throw the remaining rosemary sprigs directly on them, they will create 2-3 minutes of great rosemary-scented smoke (if you’re using gas, omit the burning rosemary and just turn the gas to highest setting). Immediately place the ribs over the direct heat, and sear for 4-6 minutes per side, until a nice char has developed.
Remove the racks from the braai, and place under foil to rest for 10 minutes. Then slice, serve and eat immediately.
Heat your BBQ or oven to a medium heat (180 degrees Celsius)
Separate lamb ribs.
Mix the seasoning ingredients with the honey and Worcester sauce to make the glaze.
Coat the ribs in half of the glaze.
Place on the BBQ and cook for 20 minutes with the lid down, then reglaze and cook for another 20 minutes. Increase the heat (220 degrees Celsius) and brush on the remaining glaze, cook until the ribs have caramelised and the meat is tender and juicy.
Serve we a little chilli dipping sauce if you are that way inclined
Mint leaves, pomegranate seeds (optional), dukkah and lemon wedges, to serve
½ cup (80g) blanched almonds
¼ cup (40g) pumpkin seeds
20g sunflower seeds
20g sesame seeds
1 tsp ground sumac
½ tsp dried oregano
¼ tsp ground turmeric
¼ tsp sea salt flakes
2 tbs ground sumac
1 tbs smoked paprika
1 tbs coriander seeds, toasted, ground
1½ tbs cumin seeds, toasted, ground
1 tbs sea salt flakes
½ tsp freshly ground black pepper
1½ tbs finely chopped garlic
1-2 red chillies, finely chopped
Finely grated zest and juice of 2 lemons
½ cup (125ml) olive oil
For the marinade, place all ingredients in a large bowl and combine. Add lamb chops and, with clean hands, massage spices into the chops.
Leave to marinate in the fridge for at least 2 days. The longer they marinate, the better the result.
For the dukkah, preheat oven to 160°C. Place the almonds, pumpkin, sunflower and sesame seeds in a small roasting dish, and toast in the oven or on braai for 10 minutes or until fragrant and golden brown.
Remove from the oven and cool completely. Place all the ingredients into a food processor, and blitz into a coarse meal. Store in an airtight container until required.
Preheat a braai grill to high. Cook the shoulder chops all the way through, letting them develop a decent amount of char and caramelisation. Remove and rest for 5 minutes.
To serve, spread the labne or yoghurt on a platter.
Top with the charred chops, then drizzle with runny honey, and scatter with mint leaves, pomegranate seeds (if using) and dukkah.